Crispy Hasselback Potatoes

Crispy Hasselback potatoes seasoned with garlic and rosemary are the perfect side dish and so easy to make. Vegan, gluten-free, oil-free! Air fryer instructions included as well.

Hasselback Potatoes

8 small or medium-sized potatoes  1 teaspoon garlic powder 1 cup low-sodium vegetable broth 1 tablespoon cornstarch Optional: sea salt and pepper

Ingredients

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Crispy Hasselback Potatoes

Yield

4 people

Type

Vegan

Time

60 minutes

Level

Beginner

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1

Slice a small section off the bottom of the potatoes so they will sit flat and not roll around.

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Prep the Potatoes

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2

Place a potato between two wooden skewers and using a sharp knife slice through the potato until the knife stops on the skewers. 

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Slice the Potatoes

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3

To a small bowl add the veggie broth and cornstarch then whisk together. Baste the potatoes with the mixture then season with the garlic powder.

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Baste The Potatoes

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4

Bake the potatoes for 15 minutes then baste the potatoes once more and bake for another 15 minutes. Baste one final time and bake for 20 more minutes or until the potatoes are brown and crispy.

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Bake The Potatoes

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Remove from the oven and season with coarse sea salt, pepper, and dried herbs to taste. Garnish with fresh chives and enjoy with your favorite dipping sauce as an appetizer or side dish with your favorite meal.

Enjoy!

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